Cucumber Lime Sorbet with Straus Yogurt Caviar Pearls

Cucumber Lime Sorbet with Straus Yogurt Caviar Pearls - Recipe Finder

Cucumber Lime Sorbet with Straus Yogurt Caviar Pearls

Info

Course:
Dessert
Total Time:
Half Day
Skill Level:
Challenging
Cost:
Moderate

Top Chef: Just Desserts, Season 1, Episode 10, Quickfire Challenge, Winner

Ingredients

Cucumber-Mint Gimlet Sorbet:

300 grams water
700 grams cucumber juice, fresh made
500 grams sugar
240 grams dry glucose powder
45 grams non fat dry milk powder
1 bunch mint
100 grams fresh lime juice
95 grams Absolut Mango Vodka

Yogurt-Lime Caviar:

500 grams Strauss Family full fat yogurt
50 grams heavy cream
45 grams sugar
35 grams fresh lime juice
1000 grams water
1000 grams water
5 grams Sodium Alginate

Lime-Glass Tuille:

300 grams glucose syrup
450 grams fondant patissier
Lime zest

Directions

Cucumber-Mint Gimlet Sorbet:

1. Combine all the dry ingredients in a pot, and mix well. Add the water, and whisk to dissolve.

2. Bring gently to a boil to activate the stabilizer. Let mature and cool to 4C. The syrup must be cold before adding the remaining ingredients, otherwise the color will oxidize.

3. In a vita-prep blender put the lime juice, and 4 large English cucumbers chopped. Peel 3 of them, but leave the skin on one, this will add the natural green color. Also into the blender put in the picked mint leaves.

4. On a high speed pulverize rapidly to juice the cucumbers, and the extract the chlorophyll from the peel and mint leaves. If need be, you can add a small amount of water to get it going.

5. Strain immediately into a bowl, which is sitting on top of an ice bath. Stir constantly to cool down right away, to avoid oxidation.

6. Mix the two cold liquids, and emulsify with an emersion blender.

7. Add the mango vodka, and mix one last time.

8. Spin in an ice cream mixer. As there is alcohol, this will be a soft spin, so make sure to keep it well frozen.

Yogurt-Lime Caviar:

1. Mix the sodium alginate with 1000g cold water, to make a bath for the caviar. Make sure to emulsify all the alginate evenly.

2. Warm up the sugar with the heavy cream, to allow the sugar to dissolve. Mix this into the yogurt and finally the lime juice.

3. With a syringe, gently drop drops of the yogurt mixture into the alginate bath, creating caviar pearls. There’s also a tool which will help you to drop many drops at once. Leave the caviar in the alginate bath about 1minute 10seconds, then gently scoop out, and put into the other plain water bath the wash them out.

4. When ready, drain the caviar beads, just before using.

Lime-Glass Tuille:

1. Pre-heat oven to 350F.

2. Cook the glucose syrup with the fondant, until it melts, and attains a very light caramel color. Pour out on to a silpat.

3. Once it cools and hardens, break up the sugar into pieces that resemble glass, and pulverize in a spice grinder until it’s a very fine powder.

4. On a sillpat, with a stencil dust the powder with a sifter until it an even thin layer, taking care not to make it too thick.

5. Place the tray in the oven with no fan on, and watch as the powder melts back down, and forms a clear sugar tuille. Once it’s melted, pull it out immediately, and while still hot, zest fresh lime zest using a microplane. Allow to cool, and store with desiccant packets to keep them dry.

Assembly:

1. Place at the bottom of the plate, the dice of English cucumber, Altufo Mango, and a few pieces of ripe avacaodo. It’s important that each dice is uniform. Also garnish with two small pieces of dill, to give it a sweet and savor accent.

2. Place the yogurt caviar beads, sporadically, as they were sprinkled.

3. Place a quenelle of the cucumber gimlet sorbet, and garnish the top with the lime-glass tuille.